OLD-FASHIONED BANANA PUDDING
This Old Fashioned Banana Pudding is made from scratch and is one of our most popular recipes. It’s a classic for a reason!
If you love this wonderful dessert you definitely need to check out our Banana Pudding Cookies, they take this classic and make a delicious cookie.
Table of contents
❤️WHY WE LOVE THIS OLD-FASHIONED CLASSIC
We love this classic because in our opinion, homemade is better! Many people make banana pudding with instant pudding, but we really feel that making this from scratch is the only way. If you have followed our site for any amount of time, you know we don’t make every dish from scratch. My Nannie always made this one and now Mom does and it never last long. Vanilla Wafers, homemade vanilla pudding, bananas and topped with a delicious meringue will take you right back in time!
This old-time classic is like “Grandmother” used to make and if you haven’t given this one a try.. lets change that.
🍴KEY INGREDIENTS
SWAPS
In my opinion, there are no real swaps for this old-fashioned homemade pudding. Some people use different wafers but these are the best and some of course use instant pudding but if you want homemade this is the way to make it.
🍽️HOW TO MAKE
One thing we like to do is sprinkle the banana slices with lemon juice to help them not to turn brown. Some people don’t do this step but we like them to look fresh as long as possible.
PREPARATIONS
Organize all of your ingredients and go ahead and measure everything out. It makes it much easier when all of that is done. Slice your bananas too.
Step 1
In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way).
Step 2
In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavoring. Pour over wafers and bananas.
Step 4
Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned. (I have just put it under the broiler until it browns that way, too).
⭐TIP
We like to use bananas that are ripe but not overly ripe. No green on the peel but not brown either. It’s a fine line but overly ripe with make things soggy quickly.
SERVE THIS WITH
This old fashioned banana pudding is served with any meal. It’s really the perfect dessert and can be a great addition to any summer gathering or Christmas dessert. Many people love this one for Easter too!
❓FREQUENTLY ASKED QUESTIONS
Of course, the bananas will start to brown even though we use the lemon juice so they wont turn quickly. Usually, it takes a day or two.
You can always just use cool whip instead but the meringue is authentic to the old-fashioned recipe.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This recipe makes 10-12 servings depending on how big of a serving you dish out.
This Vintage Cakes Digital Ebook is full of our most popular old fashioned cake recipes. Now in one ebook you can have all these recipes right at your fingertips! Any of these cakes are perfect for any gathering, from the holiday dessert table to any potluck!
- These cakes go back many generations are tried and true delicious!
- Anyone can make these classics, from a beginner baker to someone who bakes all the time.
- Great reviews on these cakes!
Old Fashioned Banana Pudding
Video
Ingredients
- 4 bananas peeled and sliced
- Vanilla wafers (I use about 50 wafers to make this pudding)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 cup regular or 2% milk
- 1 1/2 cups evaporated milk
- 4 egg yolks
- 1 teaspoon vanilla flavoring
Meringue for Pudding
- 4 egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla flavoring
Instructions
- In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavoring. Pour over wafers and bananas.
Instructions for Meringue
- Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned. (I have just put it under the broiler until it browns that way, too).
Notes
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I haven’t tried the recipe but soon. I use “Fruit Fresh” (in the canning section of Walmart) and sprinkle on my bananas and when I use when I fresh peaches. Thought your readers may want to try it.
Tonight, at church covered dish supper, I kept hearing, “Who made the banana pudding?” Everyone loved it! I had not made pudding from scratch or meringue in forever, so mine wasn’t perfect – I know I cooked the pudding too long, and the meringue pulled away from the sides and ‘sweated’ – it didn’t matter thought – I brought home an empty bowl. I can hardly wait to make it again because I know it will be even better. Thanks so much for this delightful recipe.
Lynda.. this is wonderful! I just loved reading this and so glad you made this and shared what a success it was! I also love that it wasn’t “perfect” and you took it anyway.. food should be enjoyed, we aren’t looking for perfection here, just recipes made with love.
I think that this is the recipe I used from the Nilla vanilla wafers box a long time ago
Thank you for this recipe. My mother made it like this and I couldn’t find the recipe. Thanks for helping me.
You’re very welcome!
Making this today for thanksgiving. Actually making 2. One for my house to take to my moms. So excited about this recipe.
YAY!!! Its such a wonderful dessert.
I’m definitely going to make this recipe for Thanksgiving, but I’ll also add banana extract with the vanilla extract using 2 teaspoons of each. Using the banana extract enhanced the flavor of the pudding. I sometimes squeeze about 1 Tablespoons of banana puree into the custard.
Hope you love it! We have never used a banana extract in anything.
Can this be made the day before or earlier in the day and put in the refrigerator and then warmed up and browned in the oven that evening?
I wouldnt’ rewarm the banana pudding, I think it would get soggy. Most people like it cold, so if I made it in advance I would just serve it cold.
It’s just like the one my Mom used to make!
My Mom makes it better than I, but wow is this good!
THIS is truly the authentic way to make banana pudding! When a restaurant server says “we have homemade banana pudding”, I ask what the topping is. When they say whipped cream or cool whip, I pass….and explain real homemade is topped with meringue. If my Mom or grandma didn’t cook their pudding from scratch, they only used boxed that had to be cooked, NEVER instant! I’m 70 and still have my Mom’s glass bowl used to make the pudding. It has a pretty stand to display the pretty layers and perfectly browned meringue. I’m keeping your recipe for sure!
YAY! Thank you so much for the kind words and we totally agree with you. This is the way to make homemade banana pudding!
I’ve searched the internet for the best banana pudding and this is it!! Just like grandma made! Thank you so much ladies!!
You’re very welcome! Thank you so much for the kind words!
Alright, this may be a silly question but I genuinely don’t know. I typically make banana pudding with instant pudding and refrigerate it to set. I made this recipe yesterday and as soon as it came out the oven, placed the casserole dish in one of those bags to transport hot dishes to my friends house. The custard never set and was soupy.
Once removed from the oven, does this need to be refrigerated or just left at room temperature?
The pudding should be thick before you ever place it in the oven. The only reason it is going in the oven is to brown the meringue. I would guess it probably wasn’t cooked long enough on top of the stove to thicken to the right consistency. Hope this helps.
I made this today for our July 4 cookout. It WAS amazing!!!. I say “WAS” because it was gone within minutes. I love that the bananas didn’t blacken, thanks to the lemon juice. The pudding is smooth and creamy. And the meringue came out perfectly sweetened. Next time…I’ll double the recipe
YAY!! So thrilled to hear this! It never last long at my house either!
This looks pretty much like my Mama’s recipe for Banana Pudding. I think I’ll give it a try! My only question is: why on earth is this listed as a ‘breakfast’ dish? Way down South, this is always for dessert.
I have no clue what you are referring to, it is listed under desserts on our website. Where do you see it as a breakfast dish?
Now that’s real homemade banana puddIng! ❤️
YES!! Thank you!
Yum! Just like my grandma used to make!
I grew up eating banana pudding, still enjoy it, eat too much of it whenever I make. However, my mother made it with graham crackers instead of vanilla wafers.
Awesome recipe! I decided to use 1/2 & 1/2 instead of evaporated milk and it was smooth and delicious. I love a meringue topping versus whipped cream, so this is a real keeper. Thanks for sharing.
So easy! Great instructions. Absolutely delicious. I’m making it again. Thanks so much
You’re very welcome!
This recipe takes me down memory lane to my early years in Tennessee.i can see my grandma in the kitchen making banana pudding,pretty much the same way y’all do. Thank you Leigh and Anne for helping me relive some memories of my childhood with my grandma. She would be proud of your banana pudding! ..Vernon
Thank you Vernon for the kind comment and being a loyal follower of our recipes. I am sure your Grandma was a wonderful cook!
JUST LIKE MY MAMAW MADE SO MUCH BETTER WHEN DONE FROM SCRATCH NOTHING AGAINST SHORT CUTS BUT THERE ARE SOME THINGS YOU NEED TO TAKE TOME TO DO RIGHT
What brand do you reccommend, I know there nilla wafers but I want vanilla wafers
Nilla Wafers from Nabisco, that is the original.
This is exactly how real banana pudding is made! My grandma made it this way, my mom and now me. If you’re looking for real old timey banana pudding, this is it. Delicious every time!❤️
The only, tried and true, way to make banana pudding. This recipe is what you hope for when you stumble across old diners. Go to, easy, and freakishly fantastic.
I increased the recipe 50%, placed it in a 3qt. dish, thereby, increasing meringue by default.
Can you have to much meringue?
No Matt you cannot have to much meringue! It is delicious!
I just made it. It’s in the oven. I didn’t appreciate how much work this is!Thanks for the recipe…Darlene….Michigan
The work is worth it, it’s homemade and delicious 😉
Does this need to be refrigerated?
Yes.
This is the best banana pudding recipe! Just like my grandmothers and my family loves it! I come to your website for all the classics!
Thank you!! We’re thrilled you are enjoying all the classics!!
This is the best old fashioned banana pudding. This is the old timey way to make it. The true southern way. I love your recipes. Thank you for sharing them!
Thank you Katie!! We’re thrilled you’re enjoying our recipes!
This is just what my grandmother used in her recipe from the ’40s-’50s, down here in South Carolina, it tasted like home. She sometimes puts whipped heavy cream mixed with sugar and vanilla for a different taste and if traveling she uses regular whipped cream. Now I watch my sugar intake, I now use Splenda sugar for both the pudding and the topping, to help with too much sugar. Hope this helps someone.
This is hands down the best banana pudding recipe I have ever tried. Forget those recipes with boxed pudding and make this one. This has been my go-to since I discovered it 4 years ago. My husband requests it for his birthday every year. It’s delicious and it is perfect in every way!
Thank you so much for the kind comment!!!
Turn out perfect just like my mom used to make !!
I’m from the south and this brings so many memories. I live in WI. now and I haven’t had a good ole southern banana pudding in years. I will be rectifying that this week. Thank you.
Absolutely delicious just like my mom use to make ❤️
All I can say is yummm on the banana pudding. Will definitely make it this weekend. Thank you for all your yummy recipes.
Loretta
So good and so easy to make. Just like granny use to make!!!
I r ember when I was a young child, my Grandmother made the best cornbread dressing ever. She didn’t use baked cornbread so to speak. It was made from cornpone.
For over 50 years I have tried to duplicate her dressing to no avail and sometimes had to throw out the whole dish as it wasn’t eatable.
Do you have a recipe for cornbread dressing that would include cornpone instead of a baked version?
No we sure dont.
Best banana pudding. Just like my mama used to make. GREAT! 5 stars
I loved this Banana pudding recipe! I made it and my family just loved it. It takes me back to growing up in Tennessee and my grandma making Banana pudding just like this! Thank you for the memories…Vernon.
So glad it was a hit for you, Vernon!
Great !!!
Hello, lady. I am 53 years old. I have spent years making my grandmother’s banana pudding. Somehow, I lost the recipe card. I have tried and tried to duplicate it. Your recipe, while perhaps not exact, has proven to be a wonderful substitute. Thank you for sharing it. I have already shared it with my sons. Full credit goes to you.
Thrilled to hear it came close and that you enjoyed it! So sorry you lost your grandmothers.
Can I make this the day before serving?
Yes, you can.
My mom was a southern lady and a great cook and baker. This recipe is the closes to how she use to make her banana pudding. There are a few difference though my mom used more sugar and would only use evaporated milk (she said it made for a richer pudding) and she never used flour. Why do you add flour? The custard gets thick as it cooks. When I made it I discovered that if you let your custard cool off a bit before pouring it over your cookies your cookies won’t get mushy. Thanks for the recipe
Jewel – the cookies are supposed to get soft and change texture. That is why you put the pudding into the fridge for a few hrs. The custard and cookies meld together to form what we are all calling “Old Fashioned Banana Pudding”. Please give it a try that way.
I used to make banana pudding just like this for my dad each Father’s Day. He so enjoyed and so did I. Thanks for bringing back a great memory. I will be making it again and again.
Can you use whole milk instead of 2%?
Yes, the recipe states “regular or 2%” milk. Thanks!
My sister used to make pudding like this from scratch and she’s passed on and I sure do miss it helping her make it thank you for the recipe and the memory.
Just made this and it turned out perfectly. I did add a little more sugar because I have a sweet tooth. The marang turned out perfect! My kids seemed to love it! I use to rely on my grandmother to make the banana pudding, but since she passed away I had to learn to make it myself. Let me tell you this recipe came to the rescue. Just like grandma use to make. Grandma would approve, grandma would be proud.
Thank you so much for your kind comment and great rating. We are so happy you and your family enjoyed this recipe and thank you for letting us know. Have a great evening.
Wow! This photo brought me right back to my Mom’s kitchen years ago – this is the Pyrex type dish she made her beautiful Banana Pudding in – always with meringue (whipped cream is just not the correct Southern way). Love this!
When growing up we were about 20 miles from a grocery store. Mom usually had canned pineapple on hand and used it drained well instead of the bananas. It was delicious too.
Can I use half whole milk and half sweet condensed instead of evaporated milk?
I have never made it with sweet condensed milk. So I can’t advise you that this would work Shayla.
Hello Southern Lady, I noticed you do not use cream of tartar in your meringue. I know this is something my grandma always did. Is this just a stiffener that is no longer needed with mixers? My grandma always beat her meringue with a fork. Just a question. Thank you, Laurie
Hi Laurie, I sometimes use cream of tartar and sometimes I don’t. It is mostly used to stabilize the meringue and it does make meringue whiter and a little fluffier. It is not necessary to use it. If I have it on hand I will use it but it is not a spice that is used often in other recipes.
I’ve always made my pudding from scratch too but I always have an issue with lumps. Do have a secret hack for that?
When you whisk it while cooking should take the lumps out. I have not had this problem with pudding. Maybe, you are not cooking it hot enough to dissolve the ingredients.
HELP!
I’m trying this recipe for a second time and for whatever reason, the pudding mixture just stays so runny- like water consistency and I’ve followed the recipe exactly.
This pudding recipe was amazing! But my meringue didn’t look at all like the picture. It didn’t get fluffy and was dark colored. It tastes great but didn’t look very pretty lol. Any idea what I could have done wrong? Thanks
I can’t imagine what happened unless something was wrong with the egg whites or you didn’t beat them long enough. Sorry, Melinda.
if u put ur egg whites in a Grease free metal mixing bowl thats been in the freezer and real cold .and you mix them in that bowl egg white meringue will be super fluffy
This is what my mom made in Iowa so I made same recipe for my family. My husband can’t stans the pudding made with instant pudding. I have some bananas ready and will bake it tonight. So I wait till pudding sets before I top with meringue…is that correct?
Yes, Susan, that is correct.
Oh yum…this was good!
I am not sure to if ı find or not evaporated milk. Could ı change it any other thing?
Try using whole milk.
So I attempted this a second time, today, and it came out perfect!!! The neighbors are going to love it!!!
So happy to hear that Malissa. Thank you for letting me know and happy it worked for you.
ok one more question……I made it and my pudding didn’t set up and turned out very soupy. It was in the fridge for at least 5 hours. Any suggestions or thoughts on what I did wrong or what I can do different the next time?????
You evidently did not cook it long enough or high enough to thicken it enough to set up,Malissa.
Hi, I am making tomorrow for a group of 20 adults. How many servings does this make? Thank you!
This recipe makes around 8-10 servings.
I’m about to start making this for my honey for desert for his father’s day dinner and I’m wondering does the pudding need to set up in the fridge first prior to doing the Meringue and baking it to brown?? Or do I do the meringue immediately after pouring the pudding on top of the bananas and wafers???
The pudding should set up very soon after removed from the stove even without putting it in the fridge. I put the meringue as soon as it is set.
Will the meringue be ok in the refrigerator over night after its browned?
I keep this in the fridge for several days once it is made with the merinque.
Would it be ok if I made this the night before let it refrigerate and set & just make the topping the morning of???
Yes, I think that would work Marie.
I made banana pudding, I usually always put topping on as soon as it is made, I had to leave so I covered it and put in fridge, next morning made meringue, put it on the pudding, placed it a preheated stove and in about 5 minutes I heard a noise and opened my oven my Pyrex dish that I always used had cracked and fell apart in the oven.(What a mess) I called the 8oo number, they said never put a cold dish in a hot oven. Again long post, just wanted to say what happen.
How many servings does this recipe make?
Probably about 8 servings Kasey
These were the silliest comments I have ever read. From the person who put a bowl of ingredients in the oven and expected banana pudding to come out to the people saying can’t I just use the box kind of pudding. Whats wrong with you people? “I can’t eat eggs, I can’t drink milk”. Then maybe you shouldn’t be looking at pudding recipes. Someone actually wrote” I put banana flavoring in mine for true banana flavor”. There’s 4 bananas in the recipe! Bananas have true banana flavor! Geez people get it together
jwilson…you just made my day!! LOL!!!
I love this recipe, have made it several times… My kids favorite dessert!
I just took it out of the oven. I did have to google it to find out how long it needed to be in the oven for the meringue to brown. I went 10 mins. I can’t wait to try it.
Is this best served warm or cold?
It is served cold most of the time unless you serve it warm when you first make it.
Since I’m lactose intolerant, will substituting almond milk for the regular milk change the taste?
I don’t know Jean. I have never made it using almond milk.
Thank you so much for this recipe. My mom was from Tennessee but we grew up in California. She used to make it for us as children. She passed away when I was 16 so we never got her recipe. I am so excited to try this. I love your site, thank you so much !!!!!!
The recipe is in our new cookbook, Debbie. You should check it out. It has lots of old time recipes.
Do I refrigerate it? It came out of the stove in liquid form..
You don’t cook it in the stove. You cook the pudding on top of the stove. You only brown the meringue in the oven. This pudding should definitely be refrigerated.
Thank you for bringing back memories. The pudding turned out great! Could I double the recipe? I would like to make it for the holidays but I’m from a large family.
Thank you Carfolyn! Happy you enjoyed this recipe. Yes, I think you could double this recipe.
I’m from Australia . Are you able to send me a photos of the vanilla wafers you use ? Just I case they’re not the same as our wafers over here I can find a substitute 🙂 TIA
This link should take you to several photos, Tineeka: https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=Nilla%20wafers%20photo
Just use the ordinary wafers we have here, or lady fingers
Can the Banana Pudding Base be cooked in the microwave instead of on top of the stove?
I have never tried making it in the microwave, Lynn, so I can’t advise you. Sorry.
I make mine in the microwave and it is so much easier because it will not scorch as fast. Just be sure to stir about every 5 minutes or so.
does it have to baked i dont have oven proof bowl is the baking just to brown the topping
Yes, it is just to brown the topping, Tim. You don’t have to bake the pudding.
This may not be the best place to make this comment, but I have read all 92 comments and not a one mentions using this custard for making Homemade Ice Cream. My mother always used this recipe from scratch for her delicious banana pudding and this same recipe for the cooked custard for her homemade ice cream. Of course, basically it is vanilla custard for vanilla ice cream, but you can add any flavoring you wish. My favorite is homemade peach when peaches are in season. Try it, you will love it!!
This is very similar to what my mother used to make. I never knew exactly how she did it, but I loved to eat it while it was still warm. Thank you for sharing this. I can’t wait to try it!
I never had this before,but now I have a very good chance of trying it.
It looks & sounds so good.
Is it meant to be eaten warm or do you chill it prior to eating? This sounds great!
It is great warm but it is also good cold. You can do it either way.
Here is the chocolate pie recipe, Regina: https://thesouthernladycooks.com/2012/02/11/sweet-chocolate-pie/
Regina, my mom is 86 and no longer able to cook.
My mother made banana pudding often this way, and I used too. The filling is so delicious when made from scratch. I rarely make it now, but think I will get back to it!! Someone mentioned using pudding which is what you get most of the time at restaurants and pot luck dinners. But believe me, pudding doesn’t even come close to being as good as the filling cooked from scratch.
Amen. Instant pudding and whip topping is not the same flavor profile and not as delightful as making this from scratch.
This is the best!!! I’m from Ky and this is how my Granny, my mama and myself make it….best naner puddin ever!!! LOL
my mama also made the best naner pudding also. she made it every week!!! I have just started making it again, and my grandkids love it
This is definatley the original scratch recipe! 🙂
Why cant you just use instant banana pudding mix, or vanilla pudding mix instead? Would you have a receipe if i wanted to try the pudding mixes instead? Please let me know thanks!
No, Barbara, I don’t. We like the real thing.
I would say that it’s better, like most things, when made from scratch… No artificial color or flavor as in instant puddings!
It is so easy to make the banana pudding and the chocolate pie that I wouldn’t think of using the pudding mixes~~ I make the banana pudding for all ‘family and church’ gatherings and the chocolate pie for most anytime anyone wants it~~ lol Nothing like it~~ Please do not, not make it because you think it will be hard. It is not~ I didn’t make Chess or Pecan pies for years till I finally looked at a recipe and they are the easiest things ever to make~ The best to eat also~~
You’re kidding right? Why even come to this site?
I am definitely going to make this pudding tomorrow! I was wondering if you might have any suggestions for using the yolks of all these eggs.
You put the yolks in the pudding, Dawn. You use the whites for the meringue.
going to Homecoming needed this! Luv it!
I also do mine a little diffrent I do not use flour I use 2 to 3 tablespoons of corn starch in the filling to make mine be or get it to thicken thats how my mom taught me and have never had a problem doing it that way but thats my way.
Me too…good ole cornstarch pudding…creamier …makes great filling for cream puffs, too , without bananas!
I also make mine from scratch and I love chocolate so I melted chocolate chips and added to the filling before pouring over banana’s and waffers and loved it but my family prefers it the orginal way.
I’m a KY girl who grew up with Mom’s banana pudding. I made your recipe today & it is the same as her’s. My 8 yo grandson & his dad love banana pudding. So, I made your recipe today & everyone, including my northern born hubby, loved it. Recently, I discovered your website & enjoy your postings.
I add pineapple tidbits to mine. It adds a little extra deliciousness to it!!
i love to cook and back i was taught by my Grandfather how to cook when i was knee high to a grass upper i will love making up your banana pudding and i am sure my son’s will love eating it . p.s.Happy Mothers Day
My Mom used that same bowl to make banana pudding and Mac and Cheese – Brought a few memories to mind wishing I could sit at her table once again.
This looks yummy!! Forgive me for this silly question…… I’ve never eaten this before. Do you eat this warm or cold? I would like to make this for school breakfast.
You can eat it warm as soon as you make it or cold after it has been refrigerated. I like it both ways.
please any substitute for eggs ! i badly want to make & have it but i am allergic to eggs 🙁 please help
Use instant banana pudding mix and one an one half cups of milk tastes great and no eggs enjoy dear
This looks like my Oklahoma grandma’s recipe. I have to make it in a round bowl too, because that’s what she used.
So glad to see a real banana puddin recipe. I grew up eatin this and my Momma made the best ever! When we moved to Virginia, I was at a work function and everyone was raving over someones banana pudding so I went to get me a serving and it was jello pudding with nilla wafers. I looked twice and wondered what all the fuss was about as that was not “real” banana puddin. I have tried to recreate my Moms puddin recipe and she can tell me whats in it, but not how much. She is a just till it looks right, type of cook. I finally found a recipe that is as close to hers as I can get.
This is the BEST recipe for banana pudding that there is! The way I have always made it, just like my Mama did. It is actually very similar to the one on Nabisco’s box of vanilla wafers. Pure joy and deliciously comforting to eat. My favorite dessert of all.
I do not have any evaporated milk on hand, can I still use regular milk as a substitute?
Yes, you can.
This recipe is most like my mom’s recipe except we make it in a 9×13 pan and used a double boiler for making the pudding. I like the idea of the lemon juice for keeping the bananas from turning brown. We really enjoy a good pan of banana pudding in our home, grandkids and all.
MY MOTHER USED TO MAKE THIS BANANA PUDDING . I COULD HAVE EATEN THE WHOLE BOWL BUT COULDN’T FIND HER RECIPIES. MY EX DAUGHTER USED TO MAKE THE PUDDING ALSO WITHOUT THE BOX PUDDING. MY HUSBAND LOVED IT , SO WHILE HE WAS LIVING, SHE USED TO MAKE THEM FOR HIM I USED TO BEG HER TO MAKE ONE FOR ME BUT SHE JUST COULDN’T BECAUSE IT UPSET HER SO MUCH, REMEMBERING HOW HE LOVED FOR HER TO MAKE THEM. SHE HAS MISPLACED HER RECIPE NOW, SO I WILL SHARE THIS ONE WITH HER. WILL GO TO THE STORE AND GET THE INGREDIENTS TOMORROW. I AM PRE DIABETIC BUT I JUST HAVE TO HAVE A BOWL OF THIS
DOUGLAS ANN LIVINGSTON
You can use Splenda in the creme pudding (same as recipe ) but doesn’t make merengue well..
I loved banana pudding as a kid (and still do) but I hated soggy vanilla wafers. Many, many years ago, when I was young my Mom would make this and leave part of one end with no wafers for me. No one else minded soggy wafters.
YES MA’AM…..this is the real McCoy!
This looks so comforting and delicious! What a lovely dessert!
instead of vanilla flavoring add banana flavoring for a true taste of banana
This was my first attempt to make a “made from scratch” banana pudding. I’ve always used the cook and serve boxed pudding. Had to hide the it so my husband and son wouldn’t eat it all this afternoon. lol Needless to say, I won’t be buing anymore boxed stuff. Thanks
Love banana pudding but hate the soggy vanilla wafers. When I was young, my Mom would make this but she wouldn’t put wafers on one part of it for me. Think I was spoiled, 🙂
Have eaten one with crushed pineapple instead of banana. What liquid adjustment needed for this conversion? Love your recipes.
My mother would make tapioca pudding with pineapple and meringue. One of my favorites along with her banana pudding made like the recipe posted here for banana pudding. Like Vanilla instead of Banana flavoring. I like the natural taste of the banana.
Drain the pineapple. I put a can of pineapple in a strainer and get as much juice out of it as possible. I don’t make any other adjustments.
Yummy!!! NOTHING like homemade!!!!
I love banana pudding
25 weeks pregnant and craving this. I just got back from the store and I am going to start working on it soon. 😀 So excited to get my craving fulfilled.
favorite dessert ever!
Thank you so much! I’ve been looking for this recipe for years! My mother made it this way and granny too!
I’ve NOT been able to make this sense 2002! I’ve had my recipes stupidly in storage!
Thank you so much Billy for all your comments. I am so happy I had this pudding recipe for you. I sent you a private message on your Facebook page thanking you for your kind comments today. I appreciate you.
My mom used to make something very similar to this and boy is it yummy!
oh this looks so comforting!
yjis looks very good and we do love bananas. Have a nice Thanksgiving.
Hi Judy! I grew up in Maryland and my mom who’s from Tennessee always made this. Well, no one else I knew served this dessert so I always thought it was her specialty. When Greg and I moved to Arkansas and were looking for a place to live we stopped at a chain restaurant called The Dixie Cafe for a quick bite. They had this on the menu and I got so excited telling Greg it was just like my mom’s. Then when we moved here, I realized it was quite popular and had to laugh at myself. My only complaint is that Greg dislikes bananas except in banana bread. I can’t make it and it’s one of my favorites. Yours is beautiful. Thanks for this post!
Katherine, You will have to make it just for you and eat it all yourself. Don’t let Greg have any even if he begs for just a bite. I don’t know how anyone could not like this pudding. Guess you could make two bowls and just put the pudding and the wafers in his bowl and you get the bananas in yours. That boy doesn’t know what is good!
FINALLY a recipe for this the way my mama did it! I lost her recipe during moving her things and have searched for the recipe the most like hers! Thanks…and Katherine..you can exchange the bananas for other fruits. I never have done it, but I’ve had it at places. Pineapple is good fixed like this! Doesn’t sound like it I know..but it is!
My husband loves it with any fruit. Strawberries are his all time fave though.
This is the “Real Thing”!! Can’t stand the fake with box pudding mix and cool whip topping. Do you think maybe I am still living in another generation because I love food that is prepared with love rather than pull out a box and whip up a meal? Loved your recipe…just like mine (must be the KY in us).
Margaret, This is the way my mother always made banana pudding. I agree with you I love good food that doesn’t come from a box. Have a great weekend.
Banana Pudding… One of my favorites! Do you have a Southern Carmel Cake recipe?!
Yes, here is our caramel cake https://thesouthernladycooks.com/yellow-cake-with-penuche-frosting/
Living in another generation is the best.I use boxes often but sure prefer homemade anytime.And we know whats in it went we make them.no preservative.
Margaret, it is the ky in us . Because I love thing made from scare then box myself . There is nothing like food made with love
This is my dad’s all-time favorite dessert… I’m adding your version to my ‘to make’ list ~ sounds so good, and thanks as always for the hints and tips!
My dad would knock out a pan of it too lol